This Zucchini bread is my absolute favourite as it is having a perfect consistency and is rich in so many nutrients due to the seeds and Zucchini. If you are not a Zucchini lover - don't worry; you will not taste the zucchini taste. The zucchini gives the bread a fantastic flavour.
Ingredients:
- 500 g water - 500 g flour (I recommend using spelt flour) - 1 medium-size zucchini (courgette) grated
- 2 tsp dried instant yeast -1 tsp salt - 50 g rolled oats - 30 g sesame seeds, plus extra for sprinkling - 30 g linseeds, plus extra for sprinkling - 30 g sunflower seeds, plus extra for sprinkling - 30 g pumpkin seeds, plus extra for sprinkling - 30 g poppy seeds, plus extra for sprinkling - 30 g honey - 30 g extra virgin olive oil for greasing
If you use a bread machine:
1. Mix all ingredients - make sure you save extra seeds for sprinkling. Make sure it is a firm dough ball but not too dry
If you knead by hand:
1. Add flour, oats, and seeds in a big bowl and make a small dent in which you add yeast • Add the salt and honey next to the dent • Add the water and zucchini as you go, work from the dent outward and knead the dough till it is a firm ball - make it is nice and moist though
For both versions, you can continue:
2. Cover and let the dough rise double in size. It takes ca. 30 minutes.
3. Preheat the oven to 200°C and grease the bread tin
4. Fill the dough in the tin and bake for 40-45 minutes. I usually take the bread out of the bread tin and knock at the bottom - if it sounds hollow, it is ready; if not, bake for a few more minutes until it is ready
5. Let it cool down before serving
Enjoy and bon appetit!
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